Spring Roll Wrappers

Spring Roll Wrappers

11
PATTY5 0

"This is a simple recipe for preparing homemade flour spring roll wrappers. Be sure to plan ahead, as the dough needs to chill several hours or overnight."

Ingredients 4 h 45 m {{adjustedServings}} servings 47 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Sift bread flour into a medium bowl and make a well in the center. Place egg and cold water in well. Beat with a wooden spoon until a smooth dough has formed. Use more water as necessary. Knead until elastic and pliable. Cover with plastic wrap and chill in the refrigerator 4 hours, or overnight.
  2. On a lightly floured surface, roll the dough into an approximately 14x14 inch square. Cut into 12 equal squares. Roll each square into a very thin 6x6 inch square. Cover with plastic wrap and refrigerate until ready to use.
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Reviews 11

  1. 14 Ratings

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EkenChels
8/16/2006

Spring rolls are traditionally made from rice wrappers, not wheat. These are more like wonton wrappers that you would use for eggrolls or crab rangoons, which are traditionally made from wheat.

M.D.R.
10/11/2007

I hate to say it, but these were terrible. When they were done they tasted like a deep fried pancake. Not very crunchy on the inside (and we rolled them thin!) Very bland, soggy, not very good at all.

JenSumpter
2/17/2008

Great taste, super easy with a pasta machine!